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Paleo Baked Eggs Breakfast - eggs baked in honeynut squash

Easy Paleo Baked Eggs in Honeynut Squash

Sandi Gaertner
Baked honeynut squash with eggs
4.94 from 16 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6
Calories 153 kcal


  • 3 Honeynut Squash
  • 6 large eggs
  • dash nutmeg
  • dash salt
  • 2 tablespoons olive oil


  • Preheat the oven to 375 degrees. (I baked mine in my toaster oven since they were so small.)
  • Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
  • Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
  • Bake 10 minutes. Remove from the oven and crack an egg into each hole.
  • Bake an additional 15-20 minutes until the egg is cooked.
  • Serve hot. (Optional garnish with cilantro.)


Serving: 1gCalories: 153kcalCarbohydrates: 11gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 186mgSodium: 101mgFiber: 3gSugar: 2g
Keyword honeynut squash recipe, paleo baked eggs
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